Directions

Preheat oven to 200 degrees F. Line a baking sheet with paper towels or a wire cooling rack. In a medium bowl combine pickled peppers and buttermilk, stirring to coat. In a plastic bag combine flour, cornmeal, and pepper.

In a Dutch oven or large saucepan heat 2 inches oil to 375 degrees F.

Place a handful of peppers in flour mixture and shake to coat. Remove peppers, shaking off excess flour mixture. Using a slotted spoon, add peppers to hot oil. Fry 2 to 3 minutes or until crisp and golden. Transfer with slotted spoon to prepared baking sheet. Keep warm in preheated oven while frying remaining peppers. Serve with Ginger Aioli.

From the Test Kitchen

*Tip

To make 3/4 cup sour milk, place 2 tsp. lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand 5 minutes before using